准备

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在有框的烤盘上烤榛子，直到芬芳，浅褐色6至8分钟。
• 同时，将大的有框烤盘与箔纸衬上。将架子放在箔上。将培根切片放在架子上的一层中，并撒2汤匙。培根切片上的红糖均匀。烘烤直到糖融化，6至8分钟。将剩余的糖撒在培根的同一侧。继续烘烤，直到培根变成棕色并釉面10至12分钟。
• 从烤箱中取出培根，然后将肉鸡高高加热。烤培根直到糖气泡，密切关注以防止燃烧，1至2分钟。让培根冷却。关闭肉鸡，将烤箱返回400ºF。
• Mix the allspice, coriander, paprika, and 1 tsp. salt in a small bowl. On a large rimmed baking sheet, toss the squash with 2 Tbs. of the oil and the spices; spread in a single layer. Roast, stirring once about halfway through, until browned and tender, 22 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Have ready a bowl of ice water. Add the kale to the boiling water and cook until tender, about 3 minutes. Drain and transfer to the bowl of ice water. Drain well and pat dry with paper towels.
• 用中火加热剩余的橄榄油或荷兰烤箱。加入葱，煮，搅拌，直到嫩约2分钟。
• Add the kale and garlic and cook, stirring occasionally, until the kale and garlic are coated. Reduce the heat, add the squash and the lemon juice, cover, and cook until the squash is heated through, about 5 minutes. Add the cranberries and stir gently to combine. Chop the bacon coarsely. Season with salt and pepper. Garnish the squash and kale with the bacon and hazelnuts, and serve.

提前提示

培根可以提前4小时进行。宽松地覆盖并保持凉爽的室温。